Ecuador coffee is a rarity. They ship out 400,000 pounds a year which sounds like a lot, but when you think about 50 million pounds a year out of Brazil and 15 million pounds a year out of Colombia, you understand Ecuador is just a speck.
Pichincha is a region in the North-Central part of the country. The beans are all the Sidra varietal, which is a varietal currently unique to Ecuador -- a cross of Typica and Bourbon famous for its floral notes. The coffee was grown at roughly 1300 meters above sea level. Being the Sidra varietal makes it command a premium, as there are a lot of roasters looking for this.
This coffee is absolutely lovely & delicate cuppa, with smooth notes of vanilla & peach, finish with chamomile floral finish. A lovely coffee to start your day.
Brewing Recipe :
1 : 15
3rd of November
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